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Method

Preheat the oven to 220°C, gas mark 7. Toss the butternut
squash, sweet potato and shallot with the olive oil, rosemary,
garlic and seasoning. Place in a roasting tin in a single layer,
then roast for 25 minutes, stirring once or twice, until tender
and charred. Add in the goat’s cheese and pine nuts and toss
to coat in the cooking juices

Meanwhile, bring a large pan of water to the boil. Add the
pasta and cook according to pack instructions until just
tender. Drain, then toss with the roasted vegetables, check
seasoning and serve with some grated goat’s cheese.

Your recipe note

Cook's tips

For non-vegetarians add a 70g pack Waitrose Cubetti Di Pancetta to the roasting tin with the vegetables.

Drinks recommendation

This aromatic white has freshness combined with
a depth of fruit flavour that will sit beautifully alongside the nuts, herbs and textures here, and is suitable for vegetarians:
Araldica La Luciana
Gavi, Piedmont, Italy

Comments

Average user rating

5 stars

Glossary

Cloves

Garlic

Layer

Mature

Pancetta

Pasta

Pine nuts

Rosemary

Squash

Sweet potatoes

Toss

Average user rating

5
stars

Based on
43
ratings.

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